The best delicious Tofu-vegetable Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tofu-vegetable Pot Pie recipe today!
Hello my friends, this Tofu-vegetable Pot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Tofu-vegetable Pot Pie is amazingly delicious, and addictive, everyone will be asking for more Tofu-vegetable Pot Pie.
What Makes This Tofu-vegetable Pot Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tofu-vegetable Pot Pie.
Ready to make this Tofu-vegetable Pot Pie Recipe? Let’s do it!
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1 c Apple juice or white wine 1 c Swiss chard; chopped
1 c Onion; sliced 1 c Corn, frozen
2 Garlic cloves; minced 1/2 c Peas, frozen
2 c Zucchini; sliced 4 oz Tofu, firm; cubed
2 Red bell peppers; seeded Salt and pepper to taste
-and chopped 1/2 ts Thyme
2 Green bell peppers; seeded 1/4 ts Cayenne
-and chopped Basic Biscuit Crust
1 c Carrots; sliced
Preheat oven to 350 degrees. Coat an 8-cup casserole dish with
vegetable spray.
In a heavy pan over medium-high heat, heat juice or wine until
simmering; add onion and garlic. Cook, stirring, 3 minutes. Add
zucchini, peppers and carrots; cover and cook 5 minutes. Add chard,
corn, peas and tofu; cook, uncovered, 2 minutes. Remove from heat and
season with salt, pepper, thyme and cayenne.
Pour into prepared casserole dish. Top with Basic Biscuit Crust. Do
not seal edges. Bake 30 to 40 minutes, or until crust is golden
brown. Serves 8.
Per serving: 224 cal; 7 g prot; 4 g fat; 38 g carb; 8 mg chol; 444
mg sod; 4 g fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
Yields
8 servings
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